Seasonal Signature
The Signature Menu
This program is all about maintaining balance. It works best for people who are already eating healthy, but have limited time or are challenged in the kitchen. It is a plant-based program, however it can be adjusted to your individual needs. We realize everybody’s body is different. We follow the philosophy that if we reduce our general intake of animal protein, we can individually reduce our carbon footprint. However, there is plenty of vegetable protein in each meal, so you will never miss out or become protein deficient. This program is packed with everything your body needs, so you don’t need to obsess about getting all the right nutrients for the day. We change the deliveries each week to keep up the diversity and the rainbow of foods you need to keep your body satisfied. This program is recommended for once or twice a week delivery drop off, starting with two or three lunch and/or dinners per week. It is modeled after services that do weekly seasonal vegetable drop boxes, except we do the cooking for you.
*Sample menu for Spring/Summer 2022 Signature Menu
*Mostly naturally vegan and gluten free
Lunch
Korean roasted tempeh with Kim chi red cabbage slaw with grilled corn, Korean potato salad, nigella seeds
Dinner
Mushroom Bolognese with rice and teff spaghetti, balsamic cherry tomatoes with shaved pecorino and toasted pumpkin seeds
Lunch
Lefkada salad bowl
Gem Lettuce- crumbled vegan feta- cucumber- cherry tomato- Greek feta- cubed basil tofu- oregano- roasted chickpeas
Olive oil and lemon
Dinner
Five bean salad (mung/pea/edamame/green/chickpea) with mint and scallion, baby gem rounds with vegan cheese dressing, chives, nigella seeds, buckwheat pilaf cooked in vegetable broth with shallot and garlic
Lunch
Baked falafels with beetroot hummus
Massaged kale slaw with shaved broccoli, dill/mint/parsley, sundried tomatoes, crunchy flatbread croutons, cucumber, zhat’ar
Dinner
Hemp seed basil pecorino pesto corgetti with cherry tomatoes, black olives, white beans, artichoke, fried capers
Lunch
Okra sweet potato and tomato frittata with a ribbon spinach salad, crispy flatbread croutons, roasted vegan sausages, shaved vegan parmesan
Dinner
Chili oil wontons with vegan minced meat, chives and scallions
Stewed kale with crispy wild rice, chili, and garlic
Chickpea couscous with miso and tamari, sesame
Lunch
Green goddess- topped with cubed tofu, Hemp hearts, sunflower seeds, vegan cheese toast
Dinner
Red lentil, broccoli, and carrot curry, nigella and coriander seeds, coconut creme
Millet cooked in vegetable broth with shallot, garlic, and ghee
Indian chana chaat tomato salad, crispy wild rice, cashew, pumpkin seed, coriander
Lunch
Micro Flow salad bowl
Red Cabbage Kraut- shaved cauliflower- crushed walnuts- tomato- red lentils-hemp hearts- dill/mint- red onion- avocado- red lentil rice- edamame- peas- sunflower seeds
Olive oil and lemon
Lunch
Vegan lasagna with corgette and cashew cheese
Shaved brussel , cashew, hemp hearts, and vegan parmesan salad
Dinner
Spring Risotto with asparagus, peas, edamame, and mint, parmesan (can add poached salmon)
Gem lettuce wedges, crumbled vegan feta, vegan bacon bits, chives
Lunch
Mexican gazpacho- topped with white bean, avocado, shaved corn, pumpkin seeds- crumbled vegan feta
Carrot, onion, and corgette bhajis, tzatziki sauce
Lunch
Southern style Shakshuka- okra, tomatoes, spinach/collards, garlic, leek, coriander, paprika, and chili (comes with raw eggs to be baked at home upon delivery)
Dinner
Cauliflower (base) Margherita Pizza with mozzarella, mushroom, and vegan sausages
Rocket salad with parmesan and gf sourdough croutons (can do vegan cheeses)
Lunch
Kyoto salad bowl
Ribbon spinach- enoki- roasted mushrooms- cubed roasted miso tempeh- cubed roasted sweet potato- chives- spring onion- shredded pickled carrot- marinated seaweed- adzuki beans
Miso carrot dressing
Dinner
Indian spiced whole roasted cauliflower, braised brown lentils with crumbled vegan feta and spring onion
spicy-sour chickpea and broccoli chana-chaat salad
Lunch
Mushroom meatballs, hemp heart and basil pesto with pecorino
Quinoa pilaf with spring herbs, peas, artichokes, green beans, and asparagus
Romaine, shaved broccoli, chives, baked croutons, Ceasar dressing
Dinner
Mexican Trinity salad bowl
Gem lettuce- cherry tomato- avocado- jalepeno- coriander- red onion- sweet corn- spicy seeds- spicy black beans- quinoa (cooked in veg broth)- crushed pecans- vegan feta- jalepeno avocado vinaigrette